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Ingredients 2 each seasoned and seared diver scallops 2 oz (hand full) baby arugula (drizzled with extra virgin olive oil) 5 slices fresh peaches 2 Tbsp fresh peach puree 1 Tbsp balsamic syrup (or reduction) Method 1. Lay down peaches in a row, add the dressed arugula. 2. Sear both scallops in a hot pan, about 1-2 minutes on each side. 3. Place on plate and add the peach puree and the balsamic.
We're just one month away from The Art of Catering Food in Salt Lake City, where culinary professionals from around the world will gather to discover fresh ideas and inspiration to enhance their catering operations. Registration is limited, so make sure you register early to reserve your seat at this intimate, culinary-focused event! Week 9: SoCal Succotash For a refreshing vegetarian side option, mix up this farm-to-table bean salad for a delicious protein-filled summer dish
We are in the final weeks of planning for the Art of Catering Food in Salt Lake City, UT (August 10–12), so fine food and the wonderful products that help each chef achieve the results they expect are very much at the forefront of our thoughts. To that end, we asked those who advertise in Catersource magazine to provide us with a product from their companies they feel is crucial to the success of any chef. In addition, we are offering a couple of great recipes.
Note: Some toppings to consider are: Nectarine compote with crème fraiche and lime rind, Barbecued chicken with candied pineapple crème fraiche and spiced pecans, Smoked salmon and chive sour cream, Tenderloin of beef with sesame soy spread, Smoked trout with wasabi mayonnaise, Shrimp salad, Thai fruit salsa, Guacamole and pico de gallo
